Italian Wedding Soup

Name: Italian Wedding Soup
Total time: 75 min
Yield: 8
Ingredients: 2 1/8 Tbsp fresh thyme; 2/3 c fresh white bread crumb; 3 Tbsp chopped fresh parsley leaf; 1 extra-large egg, lightly beaten; kosher salt freshly ground black pepper; 2 Tbsp olive oil; 1 c minced yellow onion; 1 diced celery; 10 c homemade chicken stock; 1 c small pasta such as tubetini or star; 12 kg baby spinach, washed trimmed; 1/4 c freshly grated pecorino romano; 1/4 c freshly grated parmesan, plus extra for serving; 1 1/4 diced carrots , cut into pieces; 1 1/2 mg ground meat (can use a combination of chicken, beef, pork or bison); 1/2 c dry white wine

1 hr(s) 15 mins

Total time

8

Serving

16

Ingredients

Enable cook mode

Ingredients

2¹⁄₈

Tbspfresh thyme

²⁄₃

cfresh white bread crumb

Tbspchopped fresh parsley leaf

extra-large egg, lightly beaten

kosher salt freshly ground black pepper

Tbspolive oil

cminced yellow onion

diced celery

chomemade chicken stock

csmall pasta such as tubetini or star

kgbaby spinach, washed trimmed

¹⁄₄

cfreshly grated pecorino romano

¹⁄₄

cfreshly grated parmesan, plus extra for serving

1¹⁄₄

diced carrots , cut into pieces

1¹⁄₂

mgground meat (can use a combination of chicken, beef, pork or bison)

¹⁄₂

cdry white wine

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

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